February 24, 2016
Anise & Espresso Macaron with Pear, and Cinnamon Jelly combines the elegance and sophistication this macaron deserves. Crispy anise flavoured meringue shells filled with creamy coffee and spice transform the everyday into something remarkable. Pear and Cinnamon Jelly lighten the earthy anise, and espresso flavour. When served in the afternoon, or after a meal, they will satisfy even the most discriminating palate.
For anyone who bakes, the components of this Star Anise & Espresso Macarons with Pear Cinnamon Jelly will be familiar: an almond flour Italian meringue, jelly and a buttercream filling. Essentially simple, The Finer Cookie will show you how to finesse the macaron batter to the correct consistency–a consistency that will produce the classic foot that every macaron should have. Homemade macarons are like nothing you’ve ever had before. You will be duly rewarded.
Please consult The Finer Cookie’s How-To post on How to Whip Egg Whites for more details.
This recipe has been adapted from Thomas Keller’s Bouchon Bakery. For further details on the reference, please see the end of this page.
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